Sticky crocodile shanks

Cooking saltwater crocodile meat is not common knowledge amongst cooks, let alone how to cook each individual cut of the crocodile! Enter Nornie Bero, who has been cooking crocodile (often caught and harvested herself!) since childhood, who shares that “crocodile legs carry a lot of meat between their joints… they’ve got more of a gamey flavour to them”, similar to chicken, and that “different parts of the crocodile have different flavours… tongue is a bit more like pork belly, the ribs are a bit more like fish, the tail is like fish and calamari mixed together”.Read More